tag:blogger.com,1999:blog-7173052990851751381.post2893480256623734747..comments2015-03-31T15:17:06.815-04:00Comments on Food Wishes Video Recipes: Grand Marnier Soufflés – Rising to the Occasion on Valentine’s DayChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-7173052990851751381.post-50929504845499721932015-03-12T07:12:24.124-04:002015-03-12T07:12:24.124-04:00Hi Chef John,
I love your site and your very easy...Hi Chef John,<br /><br />I love your site and your very easy recipes. For this one I understand I can use Baileys instead of the Marnier? will it work??<br /><br />Thanks from Ecuador<br />GaloCap Aranhahttp://www.blogger.com/profile/05457079012382202502noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29971505280336478822015-02-16T11:30:21.930-05:002015-02-16T11:30:21.930-05:00Hi Chef,
Made this recipe for my wife this weekend...Hi Chef,<br />Made this recipe for my wife this weekend. Wow! Big hit. First, I started with your Apple Cider glazed Pork Chops with a side of your slow cooked green beans along with a salad. Enjoyed this meal with a Fetzer Gewurtz and finished with the Grand Marnier soufflé with Crème Anglaise. My wife loved it!goldpanmanhttp://www.blogger.com/profile/14028941262793591090noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16318948874860613652014-03-13T20:52:35.882-04:002014-03-13T20:52:35.882-04:00Dear Chef,
Thank you so very much for a great re...Dear Chef, <br /><br />Thank you so very much for a great recipe and excellent presentation. I will be cooking many more of your dishes. You do a fantastic job!Scott D Cosenzahttp://www.blogger.com/profile/10270898377341659476noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8031480254552077402014-03-10T12:04:10.184-04:002014-03-10T12:04:10.184-04:00That&#39;s how they are! :)That&#39;s how they are! :) Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5715504138384853682014-03-10T01:57:16.722-04:002014-03-10T01:57:16.722-04:00Hi Chef John. Big fan of your youtube videos. Than...Hi Chef John. Big fan of your youtube videos. Thanks for all of your efforts.<br /><br />I tried the Grand Marnier souffle, and although it rose beautifully, inside it had collapsed/was hollow. And the bottom sugar was a little burned. (We still ate it!) Any tips?<br /><br />Hope you are well.<br />Best Regards,<br />Matthew (Dubai)Matthew Paicehttp://www.blogger.com/profile/04142095508389076133noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36472006028729839262014-03-04T20:45:32.464-05:002014-03-04T20:45:32.464-05:00I found out! It&#39;s 40 grams of chocolate, I tes...I found out! It&#39;s 40 grams of chocolate, I tested it out haha. Cooper Lihttp://www.blogger.com/profile/14202533495435377090noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19383628691175015702014-03-02T15:25:08.526-05:002014-03-02T15:25:08.526-05:00Not sure! I&#39;d have to test!Not sure! I&#39;d have to test! Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13287535925858281972014-03-02T14:17:50.323-05:002014-03-02T14:17:50.323-05:00Hey Chef John,
If I wanted to make a chocolate sou...Hey Chef John,<br />If I wanted to make a chocolate souffle out of the same measurements how much chocolate should I add? Cooper Lihttp://www.blogger.com/profile/14202533495435377090noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47099996096253995982014-01-31T23:14:07.408-05:002014-01-31T23:14:07.408-05:00You &#39;are&#39; great! Plate lingerie :) Will b...You &#39;are&#39; great! Plate lingerie :) Will be giving this a try - thanks! Siriusly Katehttp://www.blogger.com/profile/02827642817617254112noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27338053594441483812014-01-25T11:07:19.656-05:002014-01-25T11:07:19.656-05:00Hi Chef,
I love your recipes. Can you tell me how...Hi Chef,<br /><br />I love your recipes. Can you tell me how to convert this to chocolate souffle.<br />Padmashree shrikant raohttp://www.blogger.com/profile/16974593319113090549noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66630082986078562662014-01-23T20:01:06.876-05:002014-01-23T20:01:06.876-05:00Chef John,
Just made this as my first souffle! I...Chef John,<br /><br />Just made this as my first souffle! I noticed it did not rise as much as your and others videos show. I noticed your other souffle videos call for more milk, 1 cup vs 1/4 cup (this is a trend I see in many other souffle videos). Is the 1/4 cup here accurate, to my eye there is more than 1/4 milk in your video. Just a thought, I&#39;ll be trying your recipe with 1 cup milk soon to see if it makes a difference!<br /><br />P.S. I&#39;ve become a rockstar cook among my friends thanks to your videos, thank you so much!JamesInSeattlehttp://www.blogger.com/profile/16846669448953650501noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48539607396951985772013-12-29T18:43:57.843-05:002013-12-29T18:43:57.843-05:00I tried this tonight and I am wondering if I goofe...I tried this tonight and I am wondering if I goofed. It looks easy but you have a nice brown flat top on yours. Mine is domed and cracked on the top like a loaf of bread!Peter Siceshttp://www.blogger.com/profile/07722742833964818157noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39609307318347913822013-07-31T11:34:29.889-04:002013-07-31T11:34:29.889-04:00The first part, up until the folding of the mering...The first part, up until the folding of the meringue, looks a lot like a very wet choux pastry... I wonder if you could somehow combine the two... Soufflé-filled profiteroles!Nicolas Connaulthttp://www.blogger.com/profile/07662316234065298632noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84039034200333446062013-07-30T23:32:35.552-04:002013-07-30T23:32:35.552-04:00They always fall when they come out! It&#39;s okay...They always fall when they come out! It&#39;s okay. Just eat right away. Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78733865367047644502013-07-30T22:28:09.020-04:002013-07-30T22:28:09.020-04:00first of all I like your blog. I made souffle toda...first of all I like your blog. I made souffle today but my souffle unsuccessful. they cracked and fell flat after I took out from the oven.My questions is why it happens? how do I prevent it? Thank you chef john. sanny simonhttp://www.blogger.com/profile/09227645129458847897noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60585497291380103042013-04-21T20:40:56.901-04:002013-04-21T20:40:56.901-04:00Hi Chef John,
My husband and I (who are huuuuge f...Hi Chef John, <br />My husband and I (who are huuuuge fans of yours) tried this soufflé in 4 hands and worked beautifully, as all other recipes we&#39;ve already tried from foodwishes.com.<br />We absolutely love the videos and your sense of humour.<br /><br />Best of all and thanks for the recipes!!!<br />Helio Kwonhttp://www.blogger.com/profile/15791341160172399659noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40055541722733776542013-04-07T00:26:17.123-04:002013-04-07T00:26:17.123-04:00Great to hear! Thanks!Great to hear! Thanks!Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16243493757143382982013-04-06T23:57:21.602-04:002013-04-06T23:57:21.602-04:00Finally made this tonight and the overwhelming res...Finally made this tonight and the overwhelming response from the family was if I would also be making these tomorrow night or would I make that chocolate cake again (aka. your chocolate sour cream bundt cake). Thank you so much for taking the time and effort to post these videos and recipes. So far all of the ones I have made have turned out wonderful, including this one. I wish I had let the sauce sit overnight as it just keeps getting better the longer it sits and mingles, but it was still darn good after a quick 30 minute rest.whitterbug23http://www.blogger.com/profile/04367614885468097299noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71757353771776840102013-04-02T13:04:50.283-04:002013-04-02T13:04:50.283-04:00Sorry, I really have no idea! Maybe watch the vide...Sorry, I really have no idea! Maybe watch the video again and see where u went wrong. I&#39;ve gotten lots of success stories back from this one, so I know the recipe is OK. Good luck!!Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31917713144431946352013-04-01T23:05:06.047-04:002013-04-01T23:05:06.047-04:00Hellloooo Chef John!
First off, your shows have gi...Hellloooo Chef John!<br />First off, your shows have given me so much confidence in cooking! Thank you!<br /><br />Secondly, I tried to make this yesterday but I couldn&#39;t get the roux right. I put 1tablespoon plus 2 teaspoons of mellted butter and flour in an already heated (med) pan, but the roux never came together like in your video, it stayed liquid. I waited for a while, continued stirring, it never came together and just started burning. I tossed it and tried again, adding more flour this time, but I think it was too much flour, because although it became dough-like it was too think, unlike yours in the video, and the final product was more like pound cake.<br />The creme anglaise was amazing!! How did I ruin the roux?! I put the melted butter in hot, would that mess it up?! Thank you for your help :) My girlfriend still loves me! yayhollabackyounginhttp://www.blogger.com/profile/01643373201372827721noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23180750046655756322013-04-01T21:52:24.707-04:002013-04-01T21:52:24.707-04:00Chef John:
First off, I love your show!!!
I attemp...Chef John:<br />First off, I love your show!!!<br />I attempted to make this last night. The Creme Anglaise was amazing! The only problem I had was I could not get the roux correct. I put 1 tablespoon plus 2 teaspoons of (hot) melted butter and the same amount of flour into a pan on medium heat and it never formed into the dough, it simply stayed a liquid and eventually began to burn. I tried a second time and added more flour on my own and it did turn into a dough but the end product came out more like pound cake - which I&#39;m sure is the result of my excess flour. So, how did I fudge up the roux??? Everyone else seems to have no problem with it. Should I have let the recently melted butter cool first? I was slightly embarassed in front of my date :( Good thing enough Creme Anglaise solves any problem!! :) hollabackyounginhttp://www.blogger.com/profile/01643373201372827721noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55882322859380912442013-03-09T10:19:39.149-05:002013-03-09T10:19:39.149-05:00Hi Chef John
Finally did the encore for the missu...Hi Chef John<br /><br />Finally did the encore for the missus and it was a smashing success. The dough wasn&#39;t as stiff and I followed your instruction and added some milk before adding the egg whites. This kept it sufficiently runny and the end result was that ii had a souffle similar to yours. Also made the creme anglaise sauce and that too turned out great. It was almost set after I had refrigerated it for nearly 5 hours but a quick zap in the microwave followed by some half and half did the trick perfectly. Needless to say, the wife was very impressed and it seemed like a good way to celebrate women&#39;s day :-). The 2 year old too loved it. Thanks for the recipe and tips. This one is a keeper.<br /><br />Cheers!Locomotive_breathhttp://www.blogger.com/profile/10899081073425845587noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3829542581703247422013-02-24T12:21:26.031-05:002013-02-24T12:21:26.031-05:00Hi chef John,
A trick to make very straight top- j...Hi chef John,<br />A trick to make very straight top- just run your thumb around the edge of the ramekin where the batter is filled all the way to the top ( yes i am creedy like you! ). I promise your souffle will always be straight :) <br />Love your video!! <br />AndriaAndriahttp://www.blogger.com/profile/05877077272373409673noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17808847549636304792013-02-21T01:23:00.612-05:002013-02-21T01:23:00.612-05:00I&#39;ve not looked, but I think they sell orange ...I&#39;ve not looked, but I think they sell orange extract. Btw, almost all the alcohol cooks out, so I doubt this would be a problem for the kids. There&#39;s way more in those cough syrups! Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47615429778472126382013-02-21T01:17:32.386-05:002013-02-21T01:17:32.386-05:00Chef John. Is there any substitute for the orange ...Chef John. Is there any substitute for the orange flavored liqueur that is alcohol free (children friendly?)? I can think of orange juice but i&#39;m afraid of it curdling and effecting the outcome5ephydhttp://www.blogger.com/profile/09690612755924045472noreply@blogger.com